Today’s Regional Italian dish is Salsa verde (“green sauce”), a very famous Italian condiment that is used to serve poached meats, poultry and, sometimes, fish. It is a lovely sauce, slightly tangy and very tasty. It is also quite healthy and full of vitamins thanks to its main ingredient: parsley. This is a traditional recipe from the Northern region of Piedmont, but it is so popular that it has become a classic of Italian cuisine. Some people add the yolk of boiled eggs to it, others don’t. I am among the people who don’t, as in general I am not a fan of boiled eggs. Today I am going to share with you my mum’s recipe for it… trust me, it is delicious! Enjoy and come back tomorrow for a recipe on what to serve it with!
Ingredients:
120 gms – 4.25 oz. parsley
80 gms – 2.8 oz. stale bread, only the white soft part
2 garlic cloves
3 anchovies
1 tbsp capers, washed
50 ml – 1.75 oz. red (or white) wine vinegar
100 ml – 3.5 oz. extra virgin olive oil
Salt & Pepper to taste
Cut and put the stale bread in a small bowl, add the vinegar and leave it aside for a few minutes to soak.
Then put it together with all the ingredients in a blender and blend until you get a rough sauce (this used to be done by hand, usually with a mezzaluna).
Add salt and pepper to taste, but be careful with the salt as some of the ingredients are already quite salty.
Put the sauce in a serving bowl and cover it with some extra virgin olive oil, so that the parsley doesn’t go black. Cover it and keep in the fridge for 24 hours before eating it.
Serve with poached meats, poultry or fish.
Salsa Verde
Ingredients
- 120 gms – 4.25 oz. parsley
- 80 gms – 2.8 oz. stale bread only the white soft part
- 2 garlic cloves
- 3 anchovies
- 1 tbsp capers washed
- 50 ml – 1.75 oz. red or white wine vinegar
- 100 ml – 3.5 oz. extra virgin olive oil
- Salt & Pepper to taste
Instructions
-
Cut and put the stale bread in a small bowl, add the vinegar and leave it aside for a few minutes to soak.
-
Then put it together with all the ingredients in a blender and blend until you get a rough sauce (this used to be done by hand, usually with a mezzaluna).
-
Add salt and pepper to taste, but be careful with the salt as some of the ingredients are already quite salty.
-
Put the sauce in a serving bowl and cover it with some extra virgin olive oil, so that the parsley doesn’t go black. Cover it and keep in the fridge for 24 hours before eating it.
-
Serve with poached meats, poultry or fish.
Enjoy!
When I lived in Italy I lived in Torino, Piedmont so I know this dish well and made it many times. I still love it but we don’t boil so much meat here. I do use the salsa verde for other dishes though.
I saw this on facebook yesterday and didn’t have the time to check it out.
I love the ingredients in this Manu, sounds really refreshing!
Completely different to the salsa verda that I’m familiar with and make. Mine is more Mexican or New Mexico cuisine so it’s very interesting to see such a huge difference. I do love the Italian version! It’s kind of like a parsley pesto with anchovies. I can see how it would be delicious on meats!
Sounds delicious Manu, and this is served with hot or cold meats?